A nice summer light meal, one-pot cooking at its best. Add any vegetables you like from the freezer, and they will all cook perfectly. This dish is also really nice eaten cold.
Ingredients
- 1 tbsp any oil
- 6 Gluten-Free sausages, cut into 2cm pieces
- 1 medium red onion, chopped
- 1 garlic clove, crushed
- 2 tsp cumin seeds
- 1 tsp turmeric
- 2 tsp fenugreek
- 0.25 tsp dried chilli flakes
- 1 tsp mustard seeds
- 225 g Basmati rice, or any rice
- glass white wine, optional
- 10 g Gluten-Free chicken stock cube
- 150 g frozen peas
- salt and freshly ground black pepper
- 50 g baby leaf spinach
Instructions
- Preheat the oven to 190C gas 5.
- Heat the oil in a large ovenproof pan, add the sausages and cook for a couple of minutes to take a little colour.
- Remove the sausages from the pan and add the spices. Cook for 2 minutes to release the flavour, add onion and garlic and cook gently for about 2-3 minutes until soft.
- Add the rice and coat well in oils: add the wine, water, stock cube, sausages and peas.
- Season well with salt and pepper, then bring to a boil, stirring.
- Cover the pan with a tight-fitting lid and cook in the oven for 14-16 minutes, or until the rice is cooked.
- Once cooked, add the spinach, stir well, cover and leave for 10 minutes, then serve.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Summer Sausage Braised Rice
Amount per Serving
Calories
304
% Daily Value*
Fat
5
g
8
%
Saturated Fat
3
g
19
%
Cholesterol
1
mg
0
%
Sodium
618
mg
27
%
Potassium
331
mg
9
%
Carbohydrates
56
g
19
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
8
g
16
%
* Percent Daily Values are based on a 2000 calorie diet.
